One of my favorite desserts before eating paleo was carrot cake. I was never into overly sweet desserts and was the kid who scraped off that big wad of icing from the birthday cake. I know for some icing is their favorite part, and I have yet to share a great alternative. I know they’re out there though. Feel free to ice up this cake with your favorite icing recipe, or stay simple like me and drizzle a little unsweetened coconut milk on top. This is one of my top picks for birthdays, Holidays, or just because. Who needs an reason, right?
Carrot cake is sometimes thought to be the “healthier” cake, but truth is you can find yourself in a sugar overload between all the carrots, cups of sugar, pineapple, raisins and cream cheese frosting. About 5 years ago I put a halt to my sugar addiction and haven’t missed it, too much. As long as there are tasty replacements, I’m good! I definitely attest to the belief that your taste buds become less desensitized to the sweetness of natural foods once they aren’t constantly bombarded with sugar. I found this cake to be a delicious alternative for those who stay away from sugar, dairy, and white flour. And, my new springform pan I got over Christmas made the cake come out clean and pretty, whereas in the past I pressing on broken pieces like patchwork.
Carrots can be higher in sugar so to make this cake more low carb I replaced some of the carrot with zucchini. Even with just 1/3 cup shredded carrot, according to my taste buds it is clearly carrot cake. Feel free to adjust the ratio of zucchini:carrot to your own liking as long as it equals to 2 cups.
1 cup coconut flour
1 cup almond flour
1/3 cup coconut milk
1 tbsp coconut oil
2 tablespoon cinnamon
~1/2 teaspoon nutmeg & cardamon
2 tsp baking soda
1 tsp sea salt
stevia to taste
1 2/3 cup zucchini
1/3 cup carrot
- Shred carrot and zucchini.
- Whisk wet ingredients. Sift flour and evenly mix the dry ingredients before adding to the wet mixture.
- Add batter to a pan greased with coconut oil. I used a 9 in springform pan.
- Bake low carb carrot cake at 375° F for about 30 minutes, then reduce your oven temperature to 350°F for an additional 30-40 minutes (until toothpick comes out clean in center). Keep an eye on it so it doesn't over brown.